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Lamb Asada Tacos with Cucumber Salsa
Susan Phillips
Read Bio »Lamb Asada Tacos with Cucumber Salsa
These tacos are going to be your favorite meal to grill this summer. I gave the classic asada taco a unique and delicious twist using grilled lamb and a cucumber dill salsa. Makes the mouth water just saying those words together, doesn’t it?
I used a lamb shoulder chop from Superior Farms found at my local grocery store and it worked beautifully to achieve the ‘asada’ cut for the tacos. Grilling only takes a few minutes per side over super hot coals or gas grill. The shoulder is easy to cut against the grain into strips that are tender and the perfect size for these tacos.
Find where to buy lamb in California HERE
Yum!
Let’s build one…
Grab a warmed flour tortilla (you could also use a pita) and spread with the cucumber spread (see below for recipe)
Top with the tasty, grilled lamb
Follow with crumbled feta (or monterey jack would be equally good)
And finish with the fresh cucumber dill salsa
Serve with lime wedges on the side and enjoy!
Happy grilling this summer… let us know if you make them. We’d love to hear how you liked them!
Here’s the recipe…
- Lamb Shoulder Chop
- Flour Tortillas
- Crumbled feta
- Cucumber Spread (recipe below)
- Cucumber Salsa (recipe below)
- Preheat your grill so the grate is very hot
- Season the shoulder with fresh ground pepper and sea salt on both sides
- Grill the lamb for 3-4 minutes on both sides
- Cut against the grain into thin strips
- Place a tablespoon of cucumber spread in the middle of the tortilla
- Top with grilled lamb strips
- Sprinkle with cheese
- Finish with cucumber salsa
- Serve with lime wedges
- 1 cucumber, deseeded
- 1 large tomato
- 1/2 red onion
- 1 lemon
- 1 Tablespoon of fresh, chopped dill
- 1 Tablespoon chopped, fresh cilantro
- Salt and pepper
- Chop the cucumber, tomato and onion into uniform sizes. Combine in a bowl
- Squeeze the lemon over all the veggies
- Add the dill and cilantro and stir to combine
- Add S&P to taste
- Refrigerate until ready to use
- Best if made a few hours before serving.
- 1 Cucumber
- 1 cup plain greek yogurt
- 2 garlic cloves, minced
- 1 Tablespoon chopped fresh mint (6-8 large leaves)
- Grate the cucumber with a coarse cheese grater
- Strain the cucumber through to drain all the moisture out
- Place the yogurt in a bowl and add the garlic and mint. Stir to combine
- Add the drained cucumber and stir to combine
- Refrigerate until ready to use
- Best if made a few hours before use